Epazote has a pungent, strong, earthy and citrusy smell to it, which begins to mellow when cooked, becoming reminiscent of a mixture of sage, lemon, and parsley. It’s delicious when sautéed with sweet corn and served inside a crispy quesadilla.
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1 teaspoon extra-virgin olive oil
2 small garlic cloves, thinly sliced
2 ears of corn (about 1 1/2 cups), shucked
2 teaspoons dried ground epazote
freshly ground black pepper
2 tablespoons thinly sliced green onions
1 teaspoon canola oil
Four 8-inch flour tortillas
1 cup grated mozzarella cheese
How to Make It
Heat a skillet over medium-high heat. Add the olive oil, and then stir in the garlic, corn, and epazote. Season to taste with salt and freshly ground black pepper. Cook until soft, about 3 minutes. Stir in the sliced green onions, turn off the heat, and set the pan aside.
In a non-stick skillet, heat 1/2 teaspoon of the oil. Place one tortilla in the skillet and sprinkle 1/4 cup of grated cheese evenly over the top. Scatter half of the sautéed corn mixture over the first layer of cheese and then sprinkle with another 1/4 cup layer of cheese. Top the quesadilla with the second tortilla and cook until crisp on the bottom, about 3 minutes. Carefully flip it over and cook on the second side until the cheese is melted, for about another 2-3 minutes. Repeat with the remaining oil to make the second quesadilla. Cut into wedges and serve.
Salsa and guacamole
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